The Best Gluten-Free Lemon Bars (with Buttery Shortbread Crust)

A perfect balance of sweet and tart! These gluten-free lemon bars feature a zesty lemon filling on top of a melt-in-your-mouth shortbread crust.

Image Source: Meaningful Eats

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 16 bars

The Classic Dessert Made Gluten-Free

There's something magical about the contrast between the buttery shortbread crust and the tart lemon filling in these gluten-free lemon bars. For years, I avoided making them thinking the crust would be difficult to perfect without wheat flour, but through careful testing and technique refinement, I've created a version that rivals any traditional recipe.

These bars hold a special place in my heart - they're the first gluten-free dessert that made my wheat-eating friends ask for the recipe. The secret lies in the perfect balance between the rich crust and bright citrus filling that makes gluten-free lemon bars such a crowd-pleaser.

Ingredients

For the Shortbread Crust:

• 1 ½ cups (210g) gluten-free all-purpose flour blend (with xanthan gum)
• ½ cup (60g) powdered sugar
• ½ teaspoon salt
• ¾ cup (170g) cold unsalted butter, cubed
• 1 teaspoon vanilla extract

For the Lemon Filling:

• 4 large eggs, room temperature
• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest
• ¼ cup (30g) gluten-free all-purpose flour
• ½ teaspoon baking powder
• Pinch of salt
• Powdered sugar for dusting (optional)

CHEF'S NOTES FROM TASTY TRENDS RECIPES:

Flour Selection: Use a quality gluten-free blend that contains xanthan gum for best texture. My preferred brands are Cup4Cup or Bob's Red Mill 1-to-1.

Lemon Choice: Meyer lemons make a wonderful variation when in season, offering a sweeter, more floral note.

Instructions

Making the Shortbread Crust

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
2. Combine dry ingredients: In a food processor, pulse together the gluten-free flour, powdered sugar, and salt until well mixed.
3. Cut in butter: Add cold butter cubes and vanilla. Pulse until the mixture resembles coarse crumbs and starts to come together.
4. Press into pan: Dump the mixture into the prepared pan and press firmly into an even layer using your fingers or the bottom of a measuring cup. Make sure it's compacted well - this prevents crumbling.
5. Pre-bake crust: Bake for 15-18 minutes until just beginning to turn golden at the edges. Remove from oven but leave the oven on.

Preparing the Lemon Filling

1. Whisk eggs and sugar: In a large bowl, whisk together eggs and granulated sugar until well combined and slightly pale.
2. Add lemon components: Whisk in lemon juice and zest. The mixture will become frothy.
3. Incorporate dry ingredients: Sift in gluten-free flour, baking powder, and salt. Whisk until completely smooth.
4. Strain for smoothness: For extra silky texture, strain the filling through a fine mesh sieve.
5. Pour over crust: Once crust has pre-baked, pour lemon filling over the warm crust immediately.
6. Bake: Return to oven and bake at 350°F for 20-25 minutes until the filling is set around edges but still slightly jiggly in center.
7. Cool completely: Remove from oven and let cool completely in pan on wire rack (minimum 2 hours, preferably overnight).
8. Chill: For cleanest cuts, refrigerate for at least 1 hour before slicing.
9. Dust with powdered sugar: Just before serving, dust with powdered sugar using a fine mesh sieve.

CHEF'S SECRET:

The key to perfect gluten-free lemon bars is patience. Letting them cool completely ensures clean slices and allows the flavors to fully develop. Rushing this step leads to messy bars that don't show off their beautiful layers.

Expert Tips & Variations

Professional Techniques

• For extra insurance against sticking, spray parchment paper with nonstick spray before pressing in crust
• Use cold butter straight from fridge for flakiest crust texture
• Zest lemons before juicing - it's much easier this way
• Roll lemons on counter before juicing to maximize yield

Dietary Adaptations

• Dairy-free: Substitute butter with equal amount of cold coconut oil
• Reduced sugar: Decrease sugar in filling to 1 cup (200g)
• Egg-free: Replace eggs with ¾ cup unsweetened applesauce

Flavor Twists

• Add 1 teaspoon lavender buds to crust for floral note
• Swap half the lemon juice with lime or orange juice
• Fold ½ cup fresh blueberries into filling before baking

Nutritional Information

Per serving (1 bar): Calories: 220 | Fat: 10g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 105mg | Carbohydrates: 30g | Fiber: 1g | Sugar: 22g | Protein: 2g

The citrus in these gluten-free lemon bars provides vitamin C, while the eggs contribute protein and important nutrients like choline. The gluten-free crust makes these accessible for those with celiac disease or gluten sensitivity without sacrificing texture or flavor.

Serving Suggestions

These gluten-free lemon bars shine on their own, but here are some ways to elevate your presentation:

• Serve with fresh berries and a dollop of whipped cream
• Pair with Earl Grey tea for afternoon tea service
• Garnish with edible flowers for spring celebrations
• Drizzle with white chocolate for special occasions

Frequently Asked Questions

Can I make these lemon bars ahead of time?

Absolutely! These gluten-free lemon bars actually taste better the next day as the flavors have time to meld. Store refrigerated in an airtight container for up to 5 days.

Why is my crust crumbly?

Ensure you're pressing the crust firmly into the pan before baking. For extra insurance, you can add 1 tablespoon of cold water to help bind the dough.

Can I freeze these lemon bars?

Yes, freeze before dusting with powdered sugar. Wrap tightly in plastic then foil for up to 2 months. Thaw in refrigerator overnight before serving.

How do I get clean slices?

Use a sharp knife wiped clean between cuts. For professional results, chill the bars thoroughly before slicing and use a plastic knife which won't drag the filling.

Final Thoughts

These gluten-free lemon bars with buttery shortbread crust prove that dietary restrictions don't mean sacrificing flavor or texture. Whether you're gluten-sensitive or just looking for a delicious dessert, these bars deliver perfect harmony of sweet and tart in every bite. The crisp crust and velvety lemon filling make them suitable for everything from casual picnics to elegant dinner parties.

I encourage you to try this recipe from Tasty Trends Recipes and make it your own. Play with citrus varieties, add unique garnishes, or adjust the sweetness to your taste. Most importantly, share these treats with people you love - they're too good not to spread the joy!

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We'd love to hear how your gluten-free lemon bars turned out in the comments below!